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Candy Corn Spiral Pinwheels

Candy Corn Spiral Pinwheels

Candy Corn Spiral Pinwheels

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Candy Corn Spiral Pinwheels
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Course: Halloween Cookies & Treats, Refrigerator/Icebox CookiesDifficulty: Medium



This icebox sugar cookie is divided into a swirl pinwheel of candy corn colors of white, yellow and orange. Use different color variations to celebrate other events!


  • 3 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1 cup unsalted butter, at room temperature

  • 1-1/4 cup granulated sugar

  • 1 large egg, at room temperature

  • 2 teaspoons vanilla extract

  • Yellow and orange gel food coloring

  • corn syrup, for brushing

  • 1 cup Halloween or fall colored sprinkles


  • In a medium bowl, stir together the flour, baking powder, and salt.
  • In a separate, large bowl, mix the butter and sugar until light and fluffy. Stir in the egg and vanilla, until well blended.
  • Stir the flour mixture into the butter mixture until just combined. Do not over-mix.
  • Divide the dough into 3 equal parts, each in its own separate bowl. You can use a kitchen scale to make sure that each portion is the same weight, otherwise just eyeball it. Color one portion orange, and the other portion yellow. Leave one portion uncolored. Mix thoroughly but don’t over-mix (stop as soon as color is homogenous). Form each portion into a disc and wrap in plastic wrap. Refrigerate until firm, at least 45 minutes.
  • Roll out each color out between two sheets of parchment. With each, form a rectangle of about 6″ by 13″. If the dough becomes difficult to work with, chill it until firm. Stack the rectangles on top of each other in this order: orange on the bottom, white, then yellow on top. Starting on the long edge, roll this stack up into a 13-inch-long cylinder to form a spiraled log of about 2.5 inches in diameter.
  • Brush the log very lightly with corn syrup. Sprinkle on all sides with sprinkles, pressing them in and making sure there is even coverage on all sides. Wrap the log in plastic wrap and refrigerate for at least 45 minutes, or until firm.
  • Preheat the oven to 350F and line 2 baking sheets with parchment paper.
  • Using a very sharp knife, slice the log into slices slightly less than 1/2-inch thick. Place each slice on the prepared baking sheets with space between. For crispier cookies you can slice them thinner (you will also have a higher yield).
  • Bake for 13-15 minutes. If you have sliced them thinner, keep a close eye on them; don’t allow them to brown. Allow to cool on the baking sheets before removing.
  • Variation: use different colors to celebrate other events.



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